Traditional Recipes for Holy Supper
While the 12 courses served for the Holy Supper on the eve of the Nativity of Christ vary from household to household, all are prepared without any meat or dairy products, as this meal is served on a day of strict fast. Dishes served can often include the following:
  • Wine
  • Lenten Bread
  • Garlic & Honey
  • bobal'ki
  • Lenten Pyrohi
  • Mashed Potatoes
  • Kapusta (sauerkraut)
  • Soup (bean or mushroom)
  • Stewed Prunes
  • Stewed Apricots
  • Nuts
  • Coffee/Tea

1 pkg dry yeast
1/2 c. lukewarm water
1 Tbsp. sugar
1/8 tsp. salt
6 c. flour
4 Tbsp. sugar
1 tsp. salt
4 Tbsp. salad oil

Dissolve yeast in warm water with 1/8 tsp. salt & 1 Tbsp. sugar. Set in warm place to rise. Sift 6 c. flour in deep bowl, add 2 c. warm water, 4 Tbsp. sugar, 1 tsp. salt & 4 Tbsp. salad oil. Knead well & set aside to rise. When volume has doubled, punch down & let rise second time until it doubles again. Punch down. Divide dough in two equal parts. Shape one part into round bread, cover & let st& 20 minutes. Punch down & reshape. Place in greased pan. Allow to rise until double in volume. Bake at 350 for one (1) hour.
Note: The second part of this dough will be used for Christmas Eve Bobal'ki.

Use the other half of the above dough for bobal'ki. Knead & roll on floured board into rope. Cut & roll into balls about one (1) inch in diameter. Place on floured pan & let rise for about 15 minutes. Bake at 350 for 10 minutes or until just slightly brown, then remove & let cool. Place in vigorously boiling water for up to two minutes until they just start to soften. Drain in col&er & add oil/onion or honey/poppy seed mixture (heat honey with a little water, 1/2 c. ground poppy seed & 1/4 c. sugar. Pour over bobal'ki) before placing in a serving dish.While our family always serves these hot, others prefer to let the bobal'ki st& several hours in cool place (or refrigerator) before serving.
Note: Some bobal'ki are served with sweet cabbage or sauerkraut. Sauté cabbage or sauerkraut with onion in salad oil, then mix with bobal'ki.

1 pkg. yeast
6 c. flour
1 tsp. salt
2 c. water (approximately)
1 Tbsp. sugar
1 Tbsp. sugar
* c. lukewarm water
* c. oil

Dissolve yeast in lukewarm water; add salt & 1 tablespoon sugar. Let it set about 10 minutes. Sift flour & sugar. Add yeast mixture & rest of ingredients. Knead well. Let rise until doubled. Punch down. Cut off portions of dough about the size of an egg. Roll out on floured board by h& to make roll about 1 inch in diameter. Cut into 1-inch pieces. Place on greased cookie sheet. Let rise about 20 minutes.

Bake at 350 for about 10 minutes or until lightly browned. Cool & separate. Place in col&er. Pour boiling water over Bobal'ki. Drain quickly to prevent sogginess.
Any of the following mixtures may be used on the Bobal'ki:

1. Sauté 1 small onion in 2 tablespoons oil. Add 1 pound sauerkraut (drained); cook about 15 minutes. Add mixture to half of Bobal'ki.
2. Combine 1 c. ground poppy seed, 2 Tbsp. honey & 4 tablespoons water. Add to remaining Bobal'ki. Mix well.
3. Melt 1 stick margarine. Combine with 2 tablespoons honey & 1/2 c. strawberry preserves.

2 c. flour
1/2 tsp. salt
3/4 c. water

Combine all ingredients above & work to make a smooth dough. Add flour as needed. Set aside & cover with damp cloth. Pare & cut up potatoes. Boil when done, mash them with a little of the water they cooked in & add chopped sautéed onions, which were browned in a little oil. Roll out dough, cut into squares, fill with mashed potato mixture. Important! Moisten edges of dough with water, fold over & PINCH FIRMLY together to seal tightly. Drop pyrohy a few at a time into boiling salted water. Cook until they float to top, then another five minutes. Lift out of the pan with slotted spoon, rinse with hot water & drain well in col&er. Coat all with melted margarine to prevent them from sticking together. Sauté some onions in oil or margarine & pour over pyrohy before serving.

POTATO FILLING: Peel & cut potatoes as for mashed potatoes. Cook until done. Drain water just before potatoes are finished cooking. Fry onion in oil trying not to get the onion brown. After water is drained from potatoes, add the fried onion & oil, salt & pepper, & mash & mix well.


LEKVAR FILLING: Lekvar can be purchased in most specialty shops, & in a lot of supermarkets. You can also use sauerkraut as a filling. Drain & rinse the sauerkraut in cold water. Brown some diced onion in some shortening & add the sauerkraut to cook for a few minutes.

KAPUSTA (MAF) (sauerkraut)
1 large can sauerkraut
salt to taste
pepper to taste

Wash sauerkraut several times in col&er. Put in pot & add enough water to cover. Add onion & season with salt & pepper. Bring to a boil. Lower heat & simmer for one (1) hour.

KAPUSTA ( (Sauerkraut)
2 large cans kraut
* c. margarine or oil
1 heaping Tbsp. flour
3 cloves garlic
Salt & pepper
1 medium potato

Rinse kraut in pan of cold water & drain. Place the kraut in a kettle of fresh water. Water level should cover kraut about 1 inch above kraut. Cook for 1 hour 1q. & add 2 mashed cloves of garlic, adding salt & pepper to taste. Grate the potato & add to the kraut. Let cook for 1 1/2 hours.

Sauté 1 chopped garlic clove in the margarine; gradually add the tablespoon of flour & fry until lightly browned. Add to kraut; continue to cook mixture for approximately 1/2 hour. Makes 8-10 servings.

(mushrooms & gravy)
1 lb. fresh mushrooms or canned mushrooms
4 Tbsp. Oil
4 Tbsp. flour
1 clove garlic, cut up
Salt & pepper
2 c. water
Vinegar (optional)

Clean, wash & drain mushrooms. Cut mushrooms up with garlic. Add 1 c. water & let simmer for about 1/2 hour. Make a brown sauce (Zaprashka), blending oil & flour together in a frying pan. Keep on medium heat & keep stirring until lightly browned. Cool slightly & add 1 c. cold water & blend until smooth. Pour this brown sauce into the cooked mushroom mixture. Cook the mushrooms until tender. Add salt & pepper & a little vinegar to taste.

Cook potatoes whole in their skins. When cool, skin, cube & place in an oven baking dish. Cover with oil, chopped onion, salt & pepper. Place under broiler until brown.
Note: Brown chopped onion in a little oil. Add to mashed potatoes & serve.
Note: 2 Tbsp. horseradish can also be added in place of browned onion for a zesty flavor.

Zaprashka is a brown sauce used for seasoning vegetables, especially on strict fast days. It is also used to thicken soups & stews.

3 Tbsp. oil
3 Tbsp. chopped onion liquid
3 Tbsp. flour

Heat oil & add flour & onion. Stir constantly until mixture thickens & turns a golden brown. Add liquid from vegetables or soup & stir until smooth. All is then returned to soup or vegetables.

3 Tbsp. salad oil
3 Tbsp. flour
1 diced onion

In skillet, heat salad oil, then add diced onion & brown well. Remove browned onions & add them to sauerkraut & the mushroom soup. Add flour to remaining oil slowly; brown slowly also (watch) so as not to burn. Add to sauerkraut, mix well, heat for five minutes, then add to Machanka (mushroom soup).

If fish is served, use herring, filet of sole or flounder. Season with salt & pepper, place in shallow pan, pour white wine over fish. Cover with aluminum foil & bake at 350 for 15 or 20 minutes or until fish is white & flaky.

1 lb. dry green split peas
1 medium onion, diced
1 celery stalk, diced

Soak the peas in cold water overnight. Drain & add 6 to 7 c. of water, onion & celery. Bring to a boil, skim the starch that comes to the top from time to time. Lower the heat & simmer for 2 or 3 hours. Stir to prevent sticking. Season to taste with salt & pepper. Prepare zaprashka & combine with 1/2c sauerkraut juice & boil for 5 minutes. Add this mixture to the soup & boil for 1/2 an hour longer. Add more water if too thick.

1 lbs. whole green peas
2 Tbsp. flour
3 potatoes
1/2 small onion diced
5 qt. water
1 Tbsp. oil
Salt & pepper

Thickening: Make a thickening by frying the oil & flour until light brown, then adding onion & flying until well browned. Add zaprashka to the pea soup & cook 10-15 minutes. This makes a large pot of soup.
Note: if you have hard water, soak peas in water. Cook peas in water until almost done. Then add iced potatoes & cook until done. Add salt & pepper to taste.

1 c. dried mushrooms
1 c. sauerkraut juice
1 qt. water
1 small onion, chopped
Salt & pepper
1 Tbsp. flour
1 potato, cubed (optional)

Soak dried mushrooms in cold water overnight or at least 2 hours. Drain & chop. Add water, sauerkraut juice & oil to soup pot. Simmer 2 hours. Add potatoes now if desired.

Brown flour in oil in frying pan. Stir constantly or flour will burn. Add about a c. of soup, stirring constantly, to make a thin gravy (zaprashka). Add to soup. Simmer 15 minutes more. Adjust seasoning.

7 c. fresh mushrooms (chopped)
3 quarts water
1 quart sauerkraut juice

Wash the dried mushrooms & soak them overnight in water. In the morning, cook the mushrooms *in the same water used for soaking*. Add salt & pepper to taste. Cook slowly for two hours or more. Prepare zaprashka (recipe below) & combine with 1/2c sauerkraut juice & boil for 5 minutes. Add this mixture to the soup & boil for 1/2 an hour longer

1/2 lb. dried kidney or pinto beans
1/4 c. split peas
1/4c. pearl barley
1 clove garlic
Salt & pepper

Put in pot and cover with water. Cook until beans are soft, adding water as needed. When beans are done, add 1 cup sauerkraut. Make the Zaprashka and add to soup. Add salt & pepper to taste.

* lb. dried lima beans
1 * qt. water
2 * c. raw potatoes, diced
2 Tbsp. Catsup
1 Tbsp. oil
1 small or medium onion
2 Tbsp. flour
Salt & pepper

Bring lima beans & water to a boil; cook until partially done, approximately 1 hour. Add more water if necessary. Season with salt & pepper. Add raw potatoes & catsup. Brown onion lightly in butter. Add flour & continue browning until golden. Add hot water, one c. or so; stir until well blended. Add lima bean mixture & continue to cook all ingredients, adding water if necessary, until done.

1 lb. dried prunes
Sugar (optional)
2 Tbsp. lemon juice (1/2 lemon)

Combine prunes & lemon juice in a two quart saucepan. Cover with enough cold water & bring to a boil. Turn heat down & simmer for about 40 minutes. Add more after & sugar to taste.

1 lb. dried apricots
Sugar (optional)
2 Tbsp. lemon juice (1/2 lemon)

Combine fruit & lemon juice in a two quart saucepan. Cover with cold water. Bring to a boil, lower heat & simmer for 40 minutes. Add more water if you want more juice in serving. Add sugar if you have a 'sweet' tooth.
Note: Almost any other kind of dried fruit can be used.

MAF = family recipes a'la Mary Wirnowski or Mary Ann Frankowski = recipes from